Pizza, in all its shapes and forms is always a welcome dish at our table. This blog has inspired me to experiment with pizza recipes. I’ve done freshly made dough, tested various toppings and have even tried grilling it. I’ve gotten so crafty that I realize I have skipped some very foundational pizza recipes. Here we have a Stromboli. It is easy and quick to make, and just as importantly, it is delicious. I chose to stuff this one with pepperoni and salami as the original recipe suggested, but obviously you can stuff it with whatever you like. I think next time I will attempt a spinach and artichoke variation with white sauce. This works well as a weeknight recipe if you use store-bought dough like I did. I was pretty impressed that it took at most 30 minutes to make this beautiful Stromboli. I will strongly suggest that if you are cooking for more than three people it would be wise to double the recipe. If you have little ones this is a fun recipe to get them involved in the kitchen. They can put the toppings on and even help you roll the Stromboli if you are brave. As always, I want to give credit to the original source of this recipe. I found this recipe at http://www.therecipecritic.com . I did make some variations to the original recipe, but I do recommend looking at the original to see if it fits your tastes better than my adaptation.
Makes: 1 Stromboli; approx. 6 servings
Calories: 387 per serving (keep in mind this is with the exact ingredients I used, and will change if you use different ingredients.)
Time: 30 total minutes -10 minutes prep; 20 minutes cooking
- 1 refrigerated thin crust pizza dough
- 2 tbsp flour
- 1 (14 oz) jar pizza sauce, about 1/2 cup for the Stromboli and the rest for dipping
- 1 (3oz) package of dry Italian sausage
- 1 (3oz) package of sliced pepperoni
- 2 cups shredded mozzarella cheese
- Parmesan cheese to taste, I only used a light sprinkling
- 1 egg beaten
- Garlic powder to taste, I only used a light sprinkling
- Italian seasoning to taste, I only used a light sprinkling
- Preheat oven to 400 degrees F.
- Sprinkle your working surface with flour and stretch out your pizza dough.
- Spread pizza sauce over the dough being careful not to get too close to the edges. When you roll the Stromboli it will be messy if you have sauce oozing out of the edges. You will not use the entire jar
- Sprinkle 1.5 cups of mozzarella over the sauce followed by a sprinkling of Parmesan cheese to your personal taste. Once cheese is laid start placing the pepperoni and salami.
- Roll the Stromboli length wise being careful not to tear the dough. Pinch the ends and place on a baking stone or cookie sheet seam side down.
- Brush the beaten egg over the top of the Stromboli, then slice a few little vents on the top. Distribute the remaining mozzarella cheese on top and finally sprinkle the garlic powder and Italian seasoning over the top (to taste).
- Bake for about 20 minutes or until golden brown.
- Let sit for a few minutes before slicing as it will be piping hot.
- Enjoy with the remaining pizza sauce for dipping!
*The photo is an original belonging to me
**Original recipe adapted from http://www.therecipecritic.com
After I got comfortable with making pasta I couldn’t stop. Perry invited a few friends of ours over for dinner so I used it as the perfect excuse to show off my new found pasta making skills. I want to say that I like the raviolis better then the tortellini but I think that is only because I found them easier to make. I had the roll and press process down so it didn’t feel as tedious to me. Also the cheese filling is AMAZING. This is definitely the combo I’ll be using from now on. Hit the spot and our guests loved it too. Perry gave five stars and this is why:
“I like the pesto as a filling for the tortellinis, but after having these spinach and cheese filled raviolis I think I have to choose the spinach/cheese over the pesto as a filling. It is a nice mixture of creamy filling and flavorful sauce.”
Serves: 6-8 Calories: 800 (yes this is a once in a while dinner..) Time: approx. 2 hours depending on how fast you work with the ravioli
Ingredients for Pasta Dough:
- 2 cups of flour
- 3 eggs
- 1/2 tsp salt
- 1/2 extra virgin olive oil
Ingredients for Spinach/Cheese filling:
- 1/2 lb fresh spinach, chopped
- 1/2 lb ricotta cheese
- 1 tbsp chopped garlic
- 2 tbsp chopped shallots
- 1/4 cup extra virgin olive oil
- 1 pkg sargento provolone cheese, diced
- 1 cup shredded mozzarella
- salt and pepper to taste
Ingredients for Pesto:
- 2 cups fresh basil
- 1/2 cup grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 6 garlic cloves
- Juice of 1/2 a lemon
- Salt and pepper to taste
- Make pasta dough. Recipe found here
- While dough is resting, sauté spinach with garlic, shallots and olive oil.
- Drain liquid and place in a mixing bowl with ricotta, mozzarella, and provolone.
- Mix well until nice and firm. Add salt and pepper to taste.
- After you’ve let your dough rest, separate it into 4 equal parts. Keep the parts of the dough you aren’t using right away wrapped in plastic wrap until you are ready to use it.
- Sprinkle a bit of flour on your clean and flat workspace. Flatten dough into a thick oval shape with your hands. Sprinkle a bit more flour on top of the oval and roll it flat with a rolling pin working from the center of the dough outwards. Constantly move the dough to keep it from sticking to your work surface.
- Once the dough is flat, using either a stencil or the rim of a drinking glass, punch out as many circles as you can. Roll up left over dough and cover with plastic wrap to be used again.
- Take two of the circles and roll them flat again because after you initially cut the shape it will probably contract a little bit. Once flat add about 1/2 tsp of the spinach/cheese mixture to the center of one of the circles. Place the other circle on top of the other and press the seam together. Using a fork press the edge of your circle to complete the seam.
- Repeat with the rest of your dough and store uncooked ravioli in an airtight container for no longer the 24 hours in your fridge or freeze for up to 2 months.
- When ready to cook bring a large pot of salted water to a boil and cook until the raviolis start to float, about 5 minutes or so
- While ravioli is cooking whip up the pesto sauce by adding all the ingredients into a blender or food processor and blending until paste like.
- Top raviolis with pesto or any other sauce you choose.
*Original recipe belongs to http://www.food.com and Elise at http://www.simplyrecipes.com and Kelsey Nixon of http://www.cookingchanneltv.com
*Photo is an original belonging to me